Ingredients
- 500 g of strawberries
- 4 slices of gingerbread
- 30 g of butter
- 100 g of caster sugar
- 1 packet of vanilla sugar
- 1/2 orange
- 1/2 lemon
1 Wash and hull the strawberries.
2 Set aside 12 for decoration.
3 Blend the rest with the caster sugar, vanilla sugar, orange juice and lemon juice.
4 Chill for 2 hours.
5 Cut the gingerbread into cubes. Quickly brown it in a pan with butter, remove and set aside.
6 When serving, add the reserved strawberries cut into cubes on top of the gazpacho.
Serve very cold with gingerbread croutons
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